Pesto Pasta with Eggs and Carrots

Step 1

Bring a large pot of salted water to a boil. Add the 8 oz penne and cook until al dente, about 11 minutes. Reserve 1/2 cup pasta water, then drain.

Step 2

Meanwhile, place the 4 eggs in a small saucepan, cover with water, and bring to a boil. Cook for 7 minutes for jammy yolks, then transfer to an ice bath and peel.

Step 3

Peel and shred the 2 carrots using a box grater. Thinly slice the 3 green onions, separating white and green parts.

Step 4

In a large skillet, heat the 1 tbsp olive oil over medium. Add the white parts of the green onions and cook until fragrant, about 1 minute.

Step 5

Add the cooked penne and 1/2 cup pesto to the skillet. Toss to coat, adding reserved pasta water a splash at a time until the sauce clings to the pasta, about 2 minutes.

Step 6

Season with the 1 tsp salt and 1/2 tsp black pepper. Fold in the shredded carrots and most of the green onion greens.

Step 7

Slice the jammy eggs in half. Serve the pasta topped with the eggs and remaining green onions. Finish with a drizzle of olive oil if desired.